Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Peanut oil
2 Duck breast halves
1 sm Red bell pepper; julienned
3 Cloves garlic; minced
1 Gingerroot; 4" piece
3 tb Sherry wine
2 tb Soy sauce
1 1/2 c Cinnamon basil, fresh
Basil sprigs; garnish

"This colorful stir-fry draws from both Chinese and Southeast Asian
ingredients and is ideal for a light lunch if served with steamed
basamati rice or cooked noodles."

Skin and bone the duck breasts; slice into 1/2-inch strips. Peel and
sliver the gingerroot. Coarsely chop the basil.

Heat the peanut oil in a large, nonstick saute pan or wok over high
heat. When the oil is hot but not smoking add the duck and red pepper
and cook, stirring constantly, for 2 minutes. Add the garlic and
ginger and cook 1 minute. Add the sherry, soy sauce, and chopped
basil and cook for 1 minute, stirring constantly. Remove from the
heat and serve immediately, garnished with the sprigs of basil.

Source: "Basil" by Janet Hazen

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